Here's one of my favorite beans and rice recipes. You want to put the beans in water to soak 2 days before eating, then cook them 1 day before and leave them overnight in their cooking water. (Or you could buy canned pinto beans--you'll want about 6 cups of cooked beans for this recipe.)

In a saucepan or deep skillet, saute onion in olive oil for a few minutes, then add garlic. When they soften or brown, add beans, all other beans ingredients and some of the cooking water. Bring to boil, then lower to simmer while you prepare rice. The beans will soften further, almost into refried-beans texture.
Add oil to another (pref nonstick) saucepan and heat over medium/high. Add in rice and cook until starting to brown slightly, stirring frequently, for about 3-4 minutes.
Add in onion and garlic. Cook onion rice mixture, stirring frequently, for about 4 minutes, or until onions are softened.
Add in broth and bring to a simmer.
Stir in tomato paste, salt, pepper, paprika, oregano, and coriander. Bring to a simmer.
Reduce heat to low, cover & simmer for 10 mins. Remove from heat & leave lid on to steam for another 5 mins. Fluff with fork.